Best Desserts

Avenue Best Restaurants 2012

Photography Curtis Trent



The flaky, buttery, melt-in-your-mouth macaron is one of the reasons why Duchess is the finest dessert shop in the city. A key ingredient in many of the sweet things it has on offer is the butter. Duchess uses a New Zealand butter with a higher butterfat content than conventional butter. The result is heavenly pastries like the rhubarb galette, a round cake-like pastry filled with delicious rhubarb filling and sprinkled with oats and brown sugar crumble.  Ana Maria De la Fuente

10728 124 St., 780-488-4999,



Formerly the Queen of Tarts, Dauphine quickly garnered a following of tart fiends since moving from farmers’ market to storefront last year. The raspberry chevre tart, a mildly piquant dessert in a sable crust, is one of its many attractions, but it’s also popular for gluten-free Valrhona chocolate brownies and lemon curds for home baking. The bakery, which regularly holds high tea in its modern French setting, emphasizes using local ingredients and, whenever possible, organic.  A.M.D.

10129 104 St., 780-421-4410

Honourable mention

BLOCK 1912

This European-style cafe on Whyte Avenue has 18 different gelatos and delicious in-house made desserts, including options like a perfectly moist German chocolate cake topped with whipped cream and many cheesecakes that are the perfect counterparts to an organic coffee. It’s all served in a warm setting decorated with mismatched antique furniture.  Caroline Barlott

10361 82 Ave., 780-433-6575,

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